University of Wisconsin researchers develop yeast cells to survive higher ethanol concentrations

In Wisconsin, researchers at the University of Wisconsin-Madison have genetically altered yeast cells to survive higher ethanol concentrations, addressing a bottleneck in the production of ethanol from cellulosic material in quantities that could make it economically competitive with fossil fuels.

They concluded that many wild strains of yeast respond to ethanol much differently than do traditional laboratory strains.

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